Microbrewed Adventures - Charles Papazian [160]
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Once visible signs of fermentation are evident, ferment at temperatures of about 55 degrees F (12.5 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and if you have the capability, “lager” the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
Mash/Extract Recipe for 5 gallons (19 l)
5 lbs.: (2.3 kg) light malt extract syrup or 4 lbs. (1.8 kg) light dried malt extract
1.25 lbs.: (568 g) honey malt 8 oz. (225 g) aromatic malt
1.5 oz.: (42 g) Czech Saaz hops 4% alpha (6 HBU/168 MBU)—60 minutes boiling
1 oz.: (28 g) Czech Saaz hops 4% alpha (4 HBU/112 MBU)—30 minutes boiling
1.5 oz.: (42 g) Czech Saaz hops 4% alpha (6 HBU/168 MBU)—15 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
Czech-style pilsener yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Heat 2 quarts (2 l) water to 172 degrees F (77.5 C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155 degrees F (68 C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.
After 45 minutes, add heat to the mini-mash and raise the temperature to 167 degrees F (75 C). Then pass the liquid and grains into a strainer and rinse with 170-degree F (77 C) water. Discard the grains.
To the sweet extract you have just produced, add more water, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 60-minute hops and bring to a boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss. After a total wort boil of 60 minutes, turn off the heat.
Immerse the covered pot of wort in a cold-water bath and let sit for 30 minutes, or the time it takes to have a couple of homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Once visible signs of fermentation are evident, ferment at temperatures of about 55 degrees F (12.5 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and if you have the capability, “lager” the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
QUITO ABBEY ALE—1534
Based on the 1966 recipe
TARGET ORIGINAL GRAVITY: 1.042 (10.5 B)
APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
IBU: ABOUT 20
APPROXIMATE COLOR: 27 SRM (54 EBC)
ALCOHOL: 4.2% BY VOLUME
Mash/Extract Recipe for 5 gallons (19 l)
1 lb.: (454 g) pilsener malt
1.5 lbs.: (680 g) crystal malt (20-L)
10 oz.: (280 g) black malt
3 lbs.: (1.36 kg) brown sugar
1 oz.: (28 g) Styrian Goldings hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
Belgian Abbey–style yeast of your choice
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Heat 3 quarts (3 l) water to 172 degrees F (77.5 C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155 degrees F (68 C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.
After 45 minutes, add heat to the mini-mash and raise the temperature to